Sautéed Summer Squash with Parsley and Garlic

A common kitchen tool gets around the core issue.

YIELD 4

TIME 40 minutes

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Kitchen Tongs
Key Equipment - The Best Rasp Graters
Key Equipment - 12-Inch Nonstick Skillets

Before You Begin

*

Be sure to start checking for doneness at the lower end of the cooking time.

Instructions

1.

Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Peel off 3 ribbons from 1 side, then turn squash 90 degrees and peel off 3 more ribbons. Continue to turn and peel ribbons until you reach seeds. Discard core.

2.

Whisk 2 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon zest into garlic mixture.

3.

Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add 1 tablespoon parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with remaining 1 1/2 teaspoons parsley. Serve immediately.

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